Traditional Paella Recipe

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Here's a traditional recipe for Spanish Paella, specifically the Valencian style, which is considered the original version of this famous dish. This recipe includes a mix of chicken, rabbit, vegetables, and rice, and it's cooked in a wide, shallow pan.

• 1/4 cup (60 ml) olive oil
• 1 medium chicken (about 1.5 kg), cut into small pieces
• 1 rabbit (about 1.5 kg), cut into small pieces
• 200 grams green beans (like flat Romano beans)
• 100 grams garrofó beans (large white beans, can substitute with lima beans if unavailable)
• 1 large ripe tomato, grated (or 2 tablespoons tomato paste)
• 1 teaspoon sweet paprika
• 1/2 teaspoon saffron threads 
• 6 cups (1.5 liters) chicken stock (homemade or good quality store-bought)
• 2 cups (400 grams) Bomba or Calasparra rice (short-grain rice specific to paella)
• Salt to taste
• Optional: 1 sprig of fresh rosemary
• Optional: Snails (common in traditional Valencian paella)

1. Prepare Ingredients:
   
   • Cut the chicken and rabbit into small pieces, and season them with a little salt.
   • Grate the tomato, or if using tomato paste, dilute it with a bit of water.
   • Measure out the rice and stock, and have your other ingredients ready.

1. Heat the Pan:
   
   • Heat the olive oil in a large, flat paella pan over medium-high heat. The pan should be about 16-18 inches wide to allow the rice to cook in a thin, even layer.

1. Brown the Meat:
   
   • Add the chicken and rabbit pieces to the pan and brown them on all sides. This step builds flavor, so take your time (about 10-15 minutes).

1. Cook the Vegetables:
   
   • Once the meat is browned, push it to the sides of the pan and add the green beans and garrofó beans. Sauté for a few minutes until the beans begin to soften.

1. Add the Tomato and Paprika:
   
   • Stir in the grated tomato and cook for a few minutes, letting it reduce. Add the paprika and stir quickly to avoid burning it.

1. Add the Stock and Saffron:
   
   • Pour in the chicken stock and saffron, and bring the mixture to a boil. If using rosemary or snails, add them now. Taste the broth and adjust the seasoning with salt if needed. Let the stock boil for about 10 minutes to allow the flavors to meld.

1. Add the Rice:
   
   • Spread the rice evenly across the pan without stirring. Ensure the rice is distributed evenly and that it’s fully submerged in the broth. Once you've added the rice, do not stir it again. Let the rice cook, absorbing the flavors from the stock.

1. Cook the Paella:
   
   • Cook on medium-high heat for about 10 minutes, then lower the heat to medium-low. Allow the paella to cook undisturbed for another 10-15 minutes, until the rice is tender and has absorbed the liquid.
   • If the rice is still hard but the liquid has evaporated, you can add a bit more stock or water around the edges of the pan.

1. Achieving Socarrat:
   
   • The socarrat is the crispy, caramelized layer of rice at the bottom of the pan. To achieve this, increase the heat to high for the last couple of minutes, but be careful not to burn the rice. You'll know it's ready when you hear a crackling sound.

1. Rest and Serve:
   
   • Once the paella is done, remove it from the heat and cover the pan with a clean cloth or aluminum foil. Let it rest for about 5-10 minutes before serving.

1. Garnish and Serve:
   
   • Serve the paella directly from the pan at the table adding saffron threads. Paella is traditionally eaten with a wooden spoon, and diners scoop directly from the pan.

Enjoy your authentic Valencian Paella!